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Ingredients

cooking spray 2 ½ cups water 1 cup cornmeal ⅓ cup diced oil-packed sundried tomatoes 1 teaspoon dried garlic ½ teaspoon ground black pepper 4 medium tomatoes, chopped ½ red onion, minced 4 tablespoons finely chopped fresh basil 3 cloves garlic, minced 3 tablespoons olive oil 2 tablespoons balsamic vinegar salt and ground black pepper to taste ¼ cup olive oil ½ cup grated Parmesan cheese

Nutrition Info

219.3 calories carbohydrate: 19.3 g cholesterol: 4.4 mg fat: 14.4 g fiber: 2 g protein: 4.2 g saturatedFat: 2.6 g servingSize: - sodium: 116.4 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Line a pie pan with aluminum foil and spray with cooking spray.
Bring water to a boil in a pot over high heat. Stir in cornmeal slowly. Add sun-dried tomatoes, garlic, and pepper. Reduce heat to low and let simmer until thick, about 10 minutes. Pour into the prepared pan, smooth out evenly. Chill in the refrigerator for 1 to 2 hours.
Mix tomatoes, onion, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl. Chill bruschetta until ready to use.
Heat olive oil in a medium frying pan over medium-high heat. Remove polenta from the pie pan and slice into 8 triangles. Brown slices in hot oil until golden, about 6 minutes per side. Drain on paper towels, transfer to a serving plate. Sprinkle with Parmesan cheese and serve with bruschetta topping on each slice.

8 slices

This yummy pan-fried polenta topped with fresh bruschetta topping makes great summer treat using fresh tomatoes and herbs!